Gurnard with peas and cider

Name: Gurnard with peas and cider
Total time: 30 min
Yield: Serves 2
Ingredients: 50g butter; 1 tbsp sunflower oil; 1 small onion, sliced very finely; 1 fat clove garlic, finely sliced; 2 x 350g gurnard, filleted and skinned; 2 tbsp plain flour; 75g freshly podded peas; 200ml dry cider; 2 tbsp parsley, finely chopped; 1 tbsp mint, finely chopped; to serve crusty bread or new potatoes

Preparation and cooking time
- Total time30 mins
Easy
Serves 2

Ingredients

50g butter
1 tbsp sunflower oil
1 small onion, sliced very finely
1 fat clove garlic, finely sliced
2 x 350g gurnard, filleted and skinned
2 tbsp plain flour
75g freshly podded peas
200ml dry cider
2 tbsp parsley, finely chopped
1 tbsp mint, finely chopped
to serve crusty bread or new potatoes

Method

STEP 1
Heat a knob of butter and a little oil in a pan. Cook 1 finely sliced onion and 1 sliced garlic clove until soft, stirring regularly. Transfer to a plate.
STEP 2
Slice 2 × 350g skinned gurnard fillets and then dust with seasoned flour.
STEP 3
Return the pan to the heat and melt another knob of butter with a little oil. Add the fish, skinned side down. Cook for about 2 minutes, until it is nicely browned on one side. Return the onion and garlic to the pan.
STEP 4
Add 75g peas, pour over 200ml dry cider and simmer everything gently for 4 minutes. Divide the fish between 2 warmed plates.
STEP 5
Return the pan to the heat. stir in 2 tbsp chopped parsley, and 1 tbsp chopped mint followed by a knob of butter. Bubble until thick and glossy. Spoon the peas and sauce around the fish and serve with crusty bread.